Description
These are chewy, chocolately, perfectly sweet and honestly just plain ol’ delicious. These coconut flour chocolate chip cookies are vegan, gluten-free, oil-free and definitely a winner!
Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1/2 cup unsalted almond butter
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1/2 cup dark brown sugar, packed (or sub coconut sugar*)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup chopped dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a small cup or bowl, whisk together the flaxseed meal and water and set it aside for 15 minutes to thicken.
- In a medium bowl, mix together the almond butter, vinegar, and vanilla extract until smooth. Add in the flax “egg” and mix together until combined. Set aside.
- In another medium bowl, whisk together the remaining ingredients except for the chocolate chips until uniform. Slowly pour in the wet mixture and thoroughly mix together, being sure there are no clumps leftover. Gently fold in the chocolate chips.
- With a tablespoon-sized cookie scoop, scoop the dough into balls. Gently press the balls flat and place them on the baking sheet. The cookies don’t spread out so feel free to place them around 1/2″ apart.
- Bake for 7 minutes or until lightly golden brown and cool completely before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Cuisine: Vegan, Gluten-Free